2 lbs. pork or chicken cutlets Salt + pepper to taste 1 cup flour 2 TBL butter 1 TBL olive oil 2 TBL shallots, minced 1 cup white wine 2 lemons, juiced 1/4 cup parsley, minced
1. Pound chicken cutlets thin with a mallet or small pan. Season both sides with salt and pepper, and lightly coat in a flour. Place breaded cutlets in a bowl and set aside.
2. In a large non-stick pan, melt 1 TBL of butter and add olive oil. Fry cutlets three or four at a time on medium heat a few minutes each side until golden brown. Place cooked cutlets in a clean bowl as you fry them all.
3. Turn off the heat and add a few teaspoons of flour into the pan to soak up remaining fat. Stir in with a spatula and cook a few minutes on medium heat. Add shallots and fry a few seconds. Add white wine and lemon juice.
4. Cook on high heat until it’s reduced by about half. Remove from heat and add remaining butter. Stir until melted. Finish with pepper.
5. Pour sauce over cutlets. Garnish with parsley and serve.
AI Generated·May contain errors
Perfect piccata, one of my favorite weeknight meals.
First, pound some cutlets with a mallet, chicken or pork.
Pretend it's one of your hated enemies.
I'm pretending this one is F. Murray Abraham.
He knows what he did.
Season with salt and pepper, both sides.
Coat in flour and place your cutlets in a small bowl.
In a large skillet, melt a little butter and add some olive oil.
Fry your cutlets a few at a time,
a few minutes each side until they're yummy and brown.
Place them in a clean bowl.
Once you're done frying all your cutlets,
add a few teaspoons of flour to the remaining
fat. Cook a few minutes and add your shallots.
Fry a few minutes and then you can add your
white wine and a little lemon juice.
Reduce the whole thing on high until it's reduced
by about half. It doesn't have to be precise.
Turn off the heat and add pepper and your
remaining butter. You can add capers, but capers are trash.
Once the butter melts, you
can pour the sauce over your cooked cutlets.
Garnish with parsley and serve
family-style.
Well, family-style if you're not a pig like me.
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